Thai-Glass Noodle Salad
Makes 4 servings
This salad has it all - sweet, sour, salty, and spicy tastes all in one bowl. The original recipe was created by chef Roy Harland for the California Raisin Board. Our version substitutes tofu for the chicken in the original recipe.

To make the dressing, whisk all dressing ingredients in a small mixing bowl until well combined and sugar is dissolved. Set aside.

To make the salad, soak noodles in warm water for 15 minutes; drain. Cook in boiling water for 1 minute. Drain and chill under running water. Drain again and cut cooked noodles, using a couple of crisscross cuts with a sharp knife (otherwise noodles will be too long and difficult to eat), and toss them with dressing to coat well.

In a large salad bowl, toss the greens in enough dressing to coat. Divide them among 4 chilled salad plates or bowls. Place noodles in a mound in the center of the greens. In the same bowl, toss the tofu, prawns, raising, mint, cilantro, chili pepper, cucumbers and green onions with desired amount of the dressing. Mound this mixture on top of the noodles and garnish with chopped peanuts and a few cilantro and mint sprigs.